Freekeh, Tomato, Cucumber And Halloumi Salad
8
- Prep Time15 min
- Total Time20 min
- Makes4 servings
Recipe by Diala Canelo, Produced by Stephanie Han Kim, Produced by Christie Vuong, Food Styling by Lindsay Guscott, Prop Styling by Madeleine Johari.
Freekeh is a staple of Middle Eastern cuisine. The flavour is earthy and nutty—and the perfect grain for this highly delicious salad. —Diala Canelo
Ingredients
3 cups cherry tomatoes, halved
2 cups chopped Persian cucumbers
2 cups cooked freekeh
1/2 cup chopped parsley
1/2 cup chopped mint
1 tbsp olive oil
200 g Halloumi cheese, cut into 1-in. cubes or sliced into rectangular wedges
Dressing
2 limes, juiced
1/4 cup olive oil
1 tsp sumac
1/4 tsp sea salt
1/4 tsp pepper
Instructions
Combine tomatoes with cucumbers and cooked freekeh in a bowl. Sprinkle parsley and mint overtop.
Heat a frying pan over medium. Add 1 tbsp olive oil, then halloumi. Cook until golden-brown, about 2 min per side. Add to salad.
Dressing: Whisk lime juice with 1⁄4 cup oil, sumac, salt and pepper. Drizzle over salad. Toss to combine.
How to cook freekeh
Cook 1 cup in 2-1/2 cups boiling salted water for 15 min; drain remaining liquid. Makes 2 cups.
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